Recipe by Forks Over Knives
A bright and hearty veggie skillet that brings warmth and color to any meal
This vibrant hash is a celebration of simple ingredients working their magic together. Tender sweet potatoes, earthy turnips, fragrant rosemary and creamy white beans come together in a cozy skillet that feels both wholesome and uplifting. A splash of fresh orange adds a sunny brightness that makes every bite taste like a little moment of joy.
It is a beautiful meal for mornings when you want something nourishing, or evenings when you crave plant powered comfort without any fuss. With its colorful veggies and naturally rich flavors, this dish proves that simple ingredients can create something truly delicious.
Why You’ll Love This Recipe
- Bright citrus flavor that makes the whole dish pop.
- Loaded with veggies for a nourishing, feel good bowl.
- Simple pantry staples with lots of flexibility.
- Great for breakfast, brunch or dinner.
Vegetable White Bean Hash
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A bright and hearty veggie skillet that brings warmth and color to any meal
This vibrant hash is a celebration of simple ingredients working their magic together. Tender sweet potatoes, earthy turnips, fragrant rosemary and creamy white beans come together in a cozy skillet that feels both wholesome and uplifting. A splash of fresh orange adds a sunny brightness that makes every bite taste like a little moment of joy.
It is a beautiful meal for mornings when you want something nourishing, or evenings when you crave plant powered comfort without any fuss. With its colorful veggies and naturally rich flavors, this dish proves that simple ingredients can create something truly delicious.
Ingredients
- 1 leek (white part only), finely chopped
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, peeled and minced
- 2 teaspoons minced rosemary
- 1 large turnip, peeled and diced
- 1 medium sweet potato, peeled and diced
- Zest and juice of 1 orange
- 2 cups cooked white beans, or one 15-ounce can white beans, drained and rinsed
- 1 cup chopped kale
- Salt and freshly ground black pepper to taste
Instructions
- Place the leek and red pepper in a large saucepan and sauté over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
- Add the garlic and rosemary and cook for another minute.
- Add the turnip, sweet potato, orange juice and zest, and the beans and cook for 10 minutes, or until the vegetables are tender.
- Add the kale, season with salt and pepper, and cook until the kale is tender, about 5 minutes.
Notes
Serve this hash with toast, a sprinkle of fresh herbs or a dollop of dairy free yogurt for a creamy finish.
It also makes a great base for bowls with avocado, greens or roasted veggies.
Nutrition info is approximate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Plant Based, Vegan
Nutrition
- Serving Size: 1 Serving (1/4 of recipe)
- Calories: 191kcal
- Sugar: 5.1g
- Sodium: 198mg
- Fat: .7g
- Saturated Fat: .2g
- Unsaturated Fat: .5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8.7g
- Protein: 10g
- Cholesterol: 0mg
Ingredients
- 1 leek (white part only), finely chopped
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, peeled and minced
- 2 teaspoons minced rosemary
- 1 large turnip, peeled and diced
- 1 medium sweet potato, peeled and diced
- Zest and juice of 1 orange
- 2 cups cooked white beans, or one 15-ounce can white beans, drained and rinsed
- 1 cup chopped kale
- Salt and freshly ground black pepper to taste
Instructions
Place the leek and red pepper in a large saucepan and sauté over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add the garlic and rosemary and cook for another minute.
Add the turnip, sweet potato, orange juice and zest, and the beans and cook for 10 minutes, or until the vegetables are tender.
Add the kale, season with salt and pepper, and cook until the kale is tender, about 5 minutes.
Recipe by Forks Over Knives.
